On Friday, Her.ie and JOE.ie got a crash course in cooking from Gareth Mullins, head chef at The Marker Hotel. On Monday, we go head to head to recreate his recipes – and he will be the judge. One website must take it all. As we write, Michelle and Mike are frantically cooking, honing all their newfound skills, but if you want to challenge yourself to create four star food at home, we’re bringing you the recipes we’ll be cooking.
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This recipe serves 4 people as a main course
Ingredients
4 225g sirloin steaks
1 bunch watercress
8 Portobello mushrooms
I clove garlic
20g butter
10mls balsamic
10 large baker potatoes
3 peppercorn sauce
1 table spoon pink, green and black peppercorns
2 cloves garlic
3 shallots
10mls extra virgin olive oil
50mls brandy
200mls cream
Method
Before cooking steak, make sure to leave out of fridge for 30mins to allow meat to come to room temp.
Chips
Cut potatoes into large chunky chips and place in a pot of cold water. Bring to boil. Once water boils take off stove and drain then place on wire rack to cool.
When cooled cook in deep fryer at 160degrees for 6mins (to blanch)
Adjust the temperature on fryer to 190 and fry chips until crispy, drain on a tray with some kitchen paper and season with sea salt.
Steak
Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 2mins, add in a knob of butter and baste the steaks for a further 1min on each side – this help enhance flavour and colour.
Take steaks off heat and place on cooling tray for 10mins to rest
Rare 3-4 minutes
Medium rare 5-6 minutes
Medium 6-8 minutes
Well done about 10 minutes
Mushrooms
Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Place the oil in the pan and sauté each side for 2 minutes, add the garlic, a knob of butter and balsamic oil and set to one side.
Sauce
Finely chop the shallots and garlic. Crush the peppercorns in a mortal and pestle. Add the shallots to the same pan you cooked the steaks and sauté until soft. Add the garlic and crushed peppercorns. Add the brandy and flambé. Reduce until all the brandy has evaporated, add the cream, and reduce until the sauce coats the back of a wooden spoon. Season with a little salt, if necessary.
Serve with the watercress as a garnish
